You all should know I have a South African business partner….and one day I get a call from her saying that I have been booked to do a private lesson for an African Aussie, who is a friend of a friend of a friend (well networked) who has purchased a second hand Thermomix, without an EDC (Everyday Cookbook in commonspeak) and she needs some instructions…she would like to do a curry, a bit spicy if possible and could I come up with something? ‘Sure’ I say, go straight to google, and there seriously is not that much around that I like the sound of…that is African, spicy, chicken and well…curry enough. SO…here is my take on Cape Malay chicken curry….make the powder and use in another dish, (possibly coming to a blog near you!) It is divine.
Oh, and should you or anyone you know need a private thermomix lesson, just shoot us an email. We will happily oblige, negotiable rates…and I am willing to travel…France, Italy, Spain, Canada, Fremantle….you name it, I’ll pack my curry powder and go there…when I get home again that is... Curry Powder
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- 1 Tablespoon cloves
- 3 Tablespoon coriander seeds
- 2 Tablespoon cumin seeds
- 1 Tablespoon fenugreek seeds
- 1 Tablespoon black mustard seeds
- 2 Tablespoon peppercorns
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cardamom ( I used freshly ground…straight to spice heaven!)
- 3 Tablespoon ground tumeric
- 2 - 3 curry leaves
- 3 small dried chillies
- Pinch Pink Salt Flakes Pink salt flakes BUY
- 3 - 4 Tablespoon curry powder
- 3 cloves of garlic
- 1/2 red onion
- 1 Piece ginger (thumb sized), peeled
- 2 Teaspoon Extra Virgin Olive Oil (EVOO) EVOO BUY
- 1 x 400 Gram Tomatoes - Diced tin of chopped tomatoes
- 250 Gram water
- 1 Tablespoon Chicken Stock Powder Recipe
- 2 carrots, sliced thinly
- 2 small potatoes, diced
- 3 Tablespoon Coconut - Sugar rapadura sugar or Coconut Palm Sugar
- Few curry leaves
- 1 Kilo Chicken thighs, diced
- 1 lemon, juice
- A few coriander leaves to garnish
- Salt to taste if needed
Place all ingredients into Thermomix bowl and dry roast 15 min/Varoma/speed 2. (OR; place all into dry fry pan and cook on induction 8 until just smoking, this will prevent any bitterness from the unroasted mustard seeds!)
Allow to cool before milling 2 min/speed 8.
Place into airtight jar until use…but use quickly as flavours will not stay as fragrant after about 1-2 weeks.
Place curry powder, garlic, onion, ginger and EVOO into Thermomix bowl and chop 6 sec/speed 6. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.
Add tomatoes, water, Powdered Chicken Stock, carrots, potatoes, sugar and curry leaves to Thermomix bowl and cook 15 min/100º/speed 1/Reverse. Check that potatoes are done, you should cut them quite small and evenly for this timing
Add chicken to bowl and cook 5-7 min/100ºC/speed 1/Reverse. Add lemon juice and stir through 3 sec/speed 1/Reverse.
Allow to rest for about 10 minutes either in Thermomix bowl or insulated serving bowl before serving garnished with coriander leaves accompanied with rice or flat bread.
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